不同培养基对纳塔形成影响的研究探讨  

Studies on nata produced in different media

作　　者：韩向红[1] 王明诚[1] 黄循吟[1] 陈华[1] 

机构地区：[1]海南师范学院生物系,海南海口571158

出　　处：《海南师范学院学报（自然科学版）》2005年第1期71-75,共5页Journal of Hainan Normal University:Natural Science

摘　　要：以椰子水发酵产生纳塔的生产菌株作为试验菌株,在果汁、果皮汁、黄豆浸汁等及其与椰子水的混合液等培养基中进行替代椰子水生产纳塔试验,并对收获的纳塔做物理性状的比较和成分分析.结果表明:在不同的替代椰子水培养液中均有纳塔形成,其中以西瓜皮汁、椰子水+黄豆浸汁(4∶1)和椰子水+菠萝皮汁(4∶1)为佳,所生产的纳塔外观和品质均符合纳塔食品的加工要求.In this paper, nata-producing strain fit in coconut water was used to ferment in peel juice,fruit juice soybean juice and the mixture of coconut juice with other juices to replace coconut water to produce nata,which was compared with the physicochemical properties and the composition of the nata.The results show that all the media could produce nata by nata-producing strain,and that the mixture of the coconut water and soybean juice(4∶1)as well as the mixture of the coconut water and pineapple juice(4∶1)are better than the others.The quality of nata produced is as good as nata de coco.

关 键 词：纳塔生产菌株 纳塔 培养基 

分 类 号：Q939.11[生物学—微生物学]